I’m a big fan of traditional hummus, but this clever twist of adding beetroot boosts the health benefits further. The beetroot not only adds colour and flavour but it increases the fibre content and boosts vitamin C, folate and potassium content. Beetroots get their vibrant colour from the pigment betaine, which has been linked with lower blood pressure.
Makes 8 servings
500g raw beetroot, leaves trimmed
2 x 400g tins chickpeas, drained and rinsed
Juice of 2 lemons
1 tbsp ground cumin
4 tbsp olive oil
1 tbsp Greek yogurt
1 tsp cumin seeds
Wholemeal pitta bread, to serve
Salt and freshly ground black pepper
Cook the beetroot in a large pan of boiling water with the lid on for 30–40 minutes until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
Peel the beetroot and discard the roots (wear rubber gloves to prevent your hands from staining). Roughly chop the flesh and then place into a food processor along with the chickpeas, lemon juice, cumin and olive oil and whizz together until a coarse paste has been formed. Season with a pinch of salt and pepper.
Transfer to a serving bowl and then swirl through the Greek yogurt. Lightly toast the cumin seeds in a dry frying pan for about 30 seconds and then sprinkle over the top of the hummus. Serve with wholemeal pitta bread.